Cod Bonne Femme
This delicious one-pan recipe uses the Shallow Poaching method... the best cooking technique no one's ever heard of! This French dish translates to "simple style" and is full of bright, fresh flavors from high quality ingredients.
1 lb. Cod Fillet, fresh or previously frozen cut into 4 equal pieces 4 tbsp. Butter 1 tbsp. Shallots chopped finely Kosher Salt & Fresh Ground pepper to taste 4 each Lemon slices ½ cup White Wine use what you drink! ⅓ cup Chicken or Vegetable stock ¼ cup Fresh Italian Parsley chopped
Prep Preheat oven to 350 degrees Fahrenheit. (Chef’s Note: Steps 2-5 can be done ahead of time and left in your refrigerator until ready to cook.) Wash hands with soap and water. Rinse all fresh produce items under cold running water and pat dry. Use a cold butter stick (about one teaspoon) to coat the bottom of an oven-safe low pan that has a lid. Sprinkle the chopped shallots into the pan. Add Cod pieces atop shallots. Season with salt and pepper and top each portion with a lemon slice. Add wine and chicken broth. Cooking Turn stovetop heat on high and bring to a simmer. Once simmering, cover and place entire pan into oven, and bake for 12-14 minutes, or until fish reaches an internal temperature of 145 degrees and flakes easily. Carefully remove pan from oven using an oven mitt or towel and test fish for doneness. Fish should flake easily. Cover loosely with foil to keep warm. Making Pan Sauce Place pan back onto the burner and bring to a boil. Turn down to a high simmer and reduce the liquid until it is a syrupy consistency. Add any juices that have accumulated on the dinner plate holding your fish. Cut butter into slices and add into simmering pan sauce. Once melted, add fresh parsley, and mix into sauce. Do not boil. Remove pan from heat. Dress your fish portions with the sauce. Serve with Rice Pilaf and your choice of vegetables. Enjoy!